The best Double Chocolate Muffins you can have! If you're looking for rich and moist chocolate muffins that stay soft for days, this recipe is perfect for you!These chocolate muffins matched a huge amount of unsweetened cocoa powder and true high quality chocolate chunks (from chocolate bars, not chocolate chips!) to get the best chocolate flavor you can have. Brown sugar gives also a fudgy texture and a slightly caramel taste that enhances the chocolate flavor, so decadent! The texture is incredible soft and moist: they rest soft for days, forget that kind of muffins that become hard the day after! They also feature a slightly crispy top and gooey chocolate chunks...absolutely irresistible!You can get the classic Bakery Style high top domes muffins thanks to the tips you'll find in the recipe down below: follow the recipe step by step and you can also get soft Double Chocolate Muffins better than the bakery ones!
320 ml(1+1/3 cup)whole milkroom temperature. You can substitute it with buttermilk skipping vinegar.
1 tbspwhite vinegaror lemon juice. Skip it if you're using buttermilk.
55 g(1/4 cup)unsalted butterroom temperature
40 g(3 tbsp)vegetable oiluse flavorless oil like sunflower, canola...
100 g(1/2 cup)brown sugar
100 g(1/2 cup)white sugar
2large eggsor 3 small, room temperature
150 g (5 oz)high quality bittersweet chocolatechopped in large chunks
Instructions
In a medium size bowl, sift together flour, salt, baking powder, baking soda, cocoa powder and mix until combined. Set aside.
Mix together milk, vinegar and let it rest for 5 minutes before use it. If you use 320 ml of buttermilk, you can skip the vinegar and just use buttermilk.
In a large bow, place butter, vegetable oil, brown sugar, white sugar and mix with a whisk (you don't need a hand mixer) until creamy and well combined.
Add the eggs, milk+vinegar mix and mix just until combined.
Add the flour mix and combine until almost combined but you can still see some not incorporated flour.
Add chocolate chunks then mix until well combined but be careful to not overmix!
Equally divide the batter into 12 lined muffin molds: you have to full fill them, so you'll get high dome top muffins.
Place some chocolate chunks on top of your muffins.
Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes, then low the heat at 190°C-375°F and bake for 16 minutes or until a toothpick comes out clean. This double temperature baking helps your muffins top to well rise and get high dome top like Bakery Style muffins.
Cool down slighlty into the muffin pan, then transfer your muffins on a wire rack to cool down completely.
Video
Notes
Store at room temperature covered with plastic wrap for about 4 days.Store in freezer for up to 2 months.